Easy Peasy Mackerel Rice Bowl

It’s a super simple, easy recipe that requires no time. If you have a bowl of cooked rice handy, the only thing you need is to quickly stir-fry all the ingredients and put on the rice!

The sliced spring onion is called Shiraga-negi, literally meaning grey-haired onion, which is a popular garnish for Japanese dishes.

With a lot of watercress and a hint of ginger, it’s refreshing as well as really good for you.

It’s an easy and inexpensive way to have some omega 3 rich, fatty fish!

鯖丼1

Ingredients for 2

2 portions of Cooked Rice

2 Tins of Mackerel in Brine (approx. 160g when drained)

2 tbs Sesame Oil

2 slices of Ginger (chopped)

100g Watercress (roughly chopped)

I or 2 Spring Onions or Salad Onions

For cooking sauce (mix well beforehand)

1 tbs Sugar

2 tbs Soy Sauce

2 tbs Rice Wine (or dry white wine)

Method

  1. Cut the spring onions into about 4cm long pieces, and then thinly slice them lengthways. Place the sliced spring onions in a bowl of cold water for 5 minutes to crisp them up and get rid of any sharpness. Place them on kitchen paper to dry.
  2. Heat the sesame oil in a frying pan. Add the tin of mackerel (drained) and chopped ginger, and then stir fry. Once they are coated with sesame oil, add roughly chopped watercress and stir-fry it further.
  3. Add the pre-mixed cooking sauce. Once the ingredients are coated with the sauce, place on the rice. Arrange sliced spring onion on top. Serve immediately.

Key

  • Don’t stir-fry for too long. All the ingredients are already cooked or don’t require cooking. You just need to combine the ingredients in the frying-pan and heat up.
  • If you want to know how to cook perfect Japanese rice using a rice cooker, click the URL below and  have a look my previous post.

https://yukariseasyjapanesecooking.wordpress.com/2016/11/07/how-to-cook-perfect-japanese-rice-using-a-rice-cooker/

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